Pastel Deviled Eggs
Servings 24 Eggs
Ingredients
- 12 Hard-boiled Eggs
- Red, Blue, Green, and Yellow Food Coloring
- 5 ½-6 ½ Tbl Mayo
- 1- 1 ½ teaspoon yellow mustard
- ¼ teaspoon black pepper
- ⅛-1/4 teaspoon salt
Instructions
- Slice the eggs in half lengthwise. Remove yolks and place into a bowl. Cover and place in the fridge.
- Fill four bowls with ¾ cup cold water each. Add food coloring using the following ratios: 4 red drops for pink, 4 drops blue for light blue, 4 drops green for light green, and 3 drops red & 3 drops red for purple.
- Place 6 egg halves into each bowl. Allow the eggs to soak for one hour, or until eggs are desired color.
- Remove eggs from bowls and gently dry and place on a paper-towel lined plate.
- Remove eggs yolks from fridge and add remaining ingredients. Beat yolks with a hand mixer so they become light and fluffy. Transfer egg yolks to a plastic resealable bag, and push mixture into the tip. Cut the tip and gently pipe the egg yolk mixture into the egg halves.
- Transfer eggs to serving tray, and enjoy.
Notes
Boil eggs prior to starting and allow them ample time to cool in the fridge.